A bit of history


Before we start matching wine to cheese, I would like to talk a little about the history of cheese. It turns out that the Middle East is considered his homeland (as well as wine and bread), although more precise indications of any specific place have not been found. According to history, tribes of nomads, going on campaigns, took with them cow, goat or sheep milk, poured into small bags, which were made from lamb, goat or calf stomach, where, under the influence of digestive enzymes and the hot sun, milk curdled. Ancient Greece played an important role in the history of cheese making. Then the art of making cheese migrated further west to Rome. The Romans improved their manufacturing methods by adding some additional ingredients, resulting in different varieties of the product. To obtain the leaven, the Romans learned to extract special enzymes not only from goat and lamb stomachs, but also from water, soaking various herbs, flowers and fig tree bark in it. Wherever the Romans went, they took cheese with them, and it was from them that the northern peoples adopted the secrets of its production. It is impossible to find out where and when exactly cheese was first chosen for wine, and we think it is not necessary, since it sounds quite logical that such a popular drink since ancient times as wine was also fully combined with cheese. After all, cheese is one of those products that can be very varied and go well with any wine. All you have to do is find the perfect match, as not every wine goes perfectly with every cheese. For example, it has already been proven that most cheeses are best in harmony with white wine, not red.


What is cheese?


We will not delve into the intricacies of cheese production, but we will look at it as a living organism and as an excellent companion for wine. As funny as it sounds, the cheese is really alive. Like wine, it ripens and changes, becoming sharper, more aromatic, and sometimes “dying”. It grows and develops until it acquires properties and individuality characteristic of its species. As with wine, the place of production is important for most cheeses, and the quality largely depends on the skill of the manufacturer. The cheese is also identified and controlled at the place of production (DOP). There are really a lot of types of cheese, but depending on its consistency, several groups can be distinguished.


The coincidence of character in the selection of wine and cheese


As we said, there are many types of cheese in the world, but not every wine goes well with every cheese.

Fresh cheeses such as Mozzarella or Ricotta will never go well with red wines that are rich in tannins, as this combination creates an unpleasant metallic taste in the mouth. They pair very well with refreshing, crisp wines such as Sauvignon Blanc, Pinot Grigio or Fiano di Avellino. But if you are a fan of red wines, then you can choose something from light reds, without pronounced tannins, for example Beaujolais, Gamay or Pinot Noir.

Noble Wine recommends: Di Prisco Fiano Irpina “Rotole”, because there is no better pair for Italian cheese than Italian wine. For fans of red wine, we recommend Domaine Terres Dorees Beaujolais Fleurie, which is made from the Gamay grape variety and perfectly reveals the most hidden nuances of soft cheeses.